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Lemongrass Chicken Rice Paper Rolls

Fresh, colourful, and juicy, these Lemongrass Chicken Rice Paper Rolls are loaded with crisp veggies, fresh herbs, and fragrant lemongrass chicken. They make a tasty light meal, appetiser, or nutritious snack when wrapped in soft rice paper and topped with sweet chilli sauce.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • Regarding the Lemongrass Chicken
  • 1½ pounds of finely sliced boneless, skinless chicken breast or thighs
  • Two fresh lemongrass stalks with the sensitive inside coarsely chopped
  • Three minced garlic cloves
  • One tablespoon of finely chopped fresh ginger
  • Two teaspoons of soy sauce with reduced sodium
  • One tablespoon of sesame oil
  • One tablespoon of fresh lime juice
  • Half a teaspoon of black pepper
  • Half a teaspoon of salt
  • One tablespoon of cooking oil
  • Regarding the Rolls of Rice Paper
  • Twelve wraps made of rice paper
  • Two cups of lettuce shredded
  • One big julienned carrot
  • One cucumber thinly sliced
  • Three finely sliced green onions half a cup of chopped fresh cilantro, and half a cup of fresh mint leaves
  • Wedges of lime for serving
  • Half a cup of sweet chilli sauce for serving
  • One tablespoon of finely chopped sesame seeds or peanuts is optional.

Method
 

  1. To ensure that the chicken cooks quickly and evenly, thinly slice it into small, even pieces.
  2. To make the marinade, put the minced lemongrass, garlic, ginger, soy sauce, sesame oil, lime juice, black pepper, and salt in a bowl.
  3. Add the chicken to the marinade and toss to coat it completely. For the flavours to develop, let it sit for ten to fifteen minutes.
  4. Get the veggies ready: Shred the lettuce, julienne the carrot, cut the green onions and cucumber, and prepare the cilantro and mint while the chicken marinates.
  5. To cook the chicken, put a large skillet over medium-high heat and add one tablespoon of frying oil. In a single layer, add the marinated chicken.
  6. Sear: Cook, stirring periodically, until the chicken is cooked through, golden brown, and fragrant, about 5 to 7 minutes. The internal temperature of the chicken should be 165°F, or 74°C.
  7. Cool slightly: Take the chicken off of the hob and give it some time to cool. This keeps the rice paper from getting too mushy when put together.
  8. Make the rice paper softer: Pour warm water into a big shallow dish. One rice paper wrapper should be dipped in water for five to ten seconds, or until it becomes flexible. Avoid soaking it too much.
  9. Put the softened wrapper on a spotless, somewhat moist surface and add the filling. Spread the lower third with lettuce, a tiny bit of carrot, cucumber, green onion, cilantro, mint, and a few pieces of lemongrass chicken.
  10. Fold: Like a burrito, fold the bottom edge over the filling, fold both sides inward, and then roll tightly toward the top.
  11. Repeat: Proceed with the remaining filling and wrappers. To prevent them from sticking together, keep the completed rolls apart.
  12. If preferred, cut the buns in half diagonally before serving. Place them on a platter with lime wedges and sweet chilli sauce.